Jo Diaz - Founding Partner, Diaz Communications, Wine Marketing And Public Relations (USA)
Years in the Wine Industry:
26 Years – After a successful career in FM radio broadcasting, my husband, Jose Diaz and I moved from Portland, Maine to Sonoma County. I segued into wine PR, working for The Hambrecht Wine Group, Barefoot Cellars, Robert Mondavi Winery, and Ironstone Vineyards. In 2001, I started Diaz Communications, and the following year Jose became my partner. We also started PS I Love You (advocacy for Petite Sirah), and the Association of African American Vintners.
My Biggest Challenge To Wellness:
Inheriting the “Clarke digestive DNA” is a family curse. Both my father and Uncle Joe (Clarke) had serious acid indigestive issues. Uncle Joe loved his heirloom tomatoes, more than any digestive aid, whereas my father used a teaspoon of bicarbonate of soda, in an 8-ounce glass of water, to balance his heartburn. When I began to develop the Clarke heartburn syndrome, I followed in my father’s footsteps, and use a teaspoon of baking soda when I’ve been running hard and not taking time to digest well. I carry baking soda when I travel, and it also helps to whiten teeth after wine tasting.
How I Keep It Together To Stay Well:
I began practicing Transcendental Meditation in the early 70s. Next came yoga in 1975. I’ve continued with both to today. I was raised on organic foods and avoid fast foods, all oils – except for olive and coconut oils - and only purchase organic fruits and vegetables, along with humanely raised animal meat. When I’m dining out, I’m at the mercy of whatever a chef has purchased, and I come home to a baking soda cocktail, if my foods have been too acidic. I have to go to sleep with my body in balance, so the next day starts on the right side of the bed. A well-balanced body is like a well -balanced wine… It’s fine, in balance with TA and pH, and will have great ageability, if treated kindly.